* I highly recommend to use very thinly sliced pork loin or belly if you can find them. In Japan, I always used paper-thin pork as almost every supermarket has them. Though I use unsmoked bacon here as that's the thinnest sliced pork that I can easily get here in the UK, please be aware that using bacon can be a bit too salty sometimes, but they are still lovely in my opinion :)

These paper-thinly sliced pork loins are for Japanese traditional cuisine, pork shabu-shabu, but can be used in many dishes :)

Firstly, prepare your hands by making them wet with water, and rub them with a little bit of salt :)*

* Please make sure your hands are wet enough otherwise each grain of rice will stick to your hands and will be difficult to make rice balls :D

Put preferable amount of rice on your hand, and hold them rather tightly with both of your hands to make a barrel-shaped rice ball :)

And put the rice ball on the centre of bacon, and fold the corners of the bacon over onto the rice ball to cover the top & bottom of the ball.

Do the same with another rasher of bacon for the sides of the rice ball as well :)

After that, pour some olive oil in the pan, and fry the jointed part first so that bacon will not fall apart :)

Make sure to heat the bacon enough by rolling them over :)

I should've cooked these bacon longer to make them nicely brown but I was inpatient :D ops...

When the bacon is well-cooked & nicely brown, pour the teriyaki sauce mixture into the pan, and coat it around the rice ball :)

When the sauce gets thicker, it's done! :D

It's lovely to have them with a sprinkle of sesame seeds on top, and eat them together with some lettuce :)

Also, this can be a great obento lunch box filler!

It's very filling and gives lots of energy for the day :D

Cheers!

xxxxx

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I'm Ayaka, a Japanese girl, currently living in Dublin, Ireland with her partner, David who has coeliac disease :) Thank you for stopping by and I hope you enjoy the Gluten-Free Balcony, a place where we share our little gluten-free adventures! xxxx